The Pete Burgess Cherry Pie

Ingredients

Crust:

• 3 cups flour
• 1 cup shortening
• 1 teaspoon salt
• 2-3 tablespoons ice water

Filling:

• 4 cups sour pie cherries
• 1 cup sugar
• 3 ½ tablespoons tapioca

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    901 calories; 29 grams fat; 7 grams saturated fat; 3 grams trans fat; 11 grams monounsaturated fat; 8 grams polyunsaturated fat; 150 grams carbohydrates; 5 grams dietary fiber; 68 grams sugars; 11 grams protein; 585 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes one 10-inch pie

Preparation

1. To begin: Preheat oven to 500 degrees.
2. For crust: Mix flour and salt together in a large bowl. Using a pastry blender, fork or two knives, cut in the shortening until the mixture is well blended and resembles cornmeal. Sprinkle water over dough and combine, adding just enough to hold it together. Divide dough in half. Roll one half out onto a pastry cloth or between two sheets of wax paper until it is about 1/8 inch thick and large enough to cover the bottom and sides of the pie plate.Lay crust in pie plate. Set aside second half of dough.
3. For filling: Combine cherries, sugar and tapioca. Pour into the center of the prepared pie shell.
4. To finish: Roll out second ball of dough as first, and lay rolled pastry over the top of the pie. Pinch the edges of the two crusts together. Cut 3 to 4 slices in the top crust.
5. To bake: Bake in 500-degree oven for 15 minutes, then lower the oven to 375 degrees and bake for 20 to 25 minutes more until crust is brown and filling is bubbling.